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Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF
Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF

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We hope you got insight from reading it, now let’s go back to vickys baked fish with parsley cream sauce, gf df ef sf nf recipe. To make vickys baked fish with parsley cream sauce, gf df ef sf nf you need 8 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF:
  1. Get 4 white fish fillets - cod, haddock, hake etc around 200g weight
  2. Take 1 squeeze lemon juice
  3. Provide to taste salt & pepper
  4. Take 1 tbsp dairy-free spread such as Vitalite or Earth Balance
  5. Provide 1 tbsp cornstarch / cornflour
  6. Take 300 ml light coconut milk
  7. Provide 4 tbsp freshly chopped parsley
  8. Use to taste salt and pepper
Instructions to make Vickys Baked Fish with Parsley Cream Sauce, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F. Grease 4 squares of tin foil big enough to wrap your fish fillets in a parcel with butter so the fillets won't stick to it
  2. Lay a fillet in the middle of each piece of buttered foil, season with salt & pepper and a squeeze of lemon juice and fold the foil like an envelope around the fish
  3. Place the wrapped fillets on an oven tray and bake for 16 - 20 minutes. They should be a uniform colour throughout and starting to flake
  4. In the meantime cook some vegetables to serve alongside such as broccoli, potatoes, carrot, cabbage etc and start the sauce
  5. In a pan melt the dairy-free spread, stir in the cornstarch then gradually add the milk stirring constantly until it thickens
  6. Season with salt and pepper, stir in the parsley then serve poured over the fillets

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